About this wine
Vineyard and terroir
The Barbera grapes come from hillside vineyards with favourable exposures. Average yield is 60 hl/ha.
Grapes
Barbera.
Vinification
Traditional red-wine vinification includes about 10 days of skin maceration at 25–28 °C. Malolactic fermentation follows immediately after alcoholic fermentation.
Ageing
A brief period of bottle refinement brings harmony and softness to the wine.
Technical data
Alcohol: 13.0% vol. ± 0.5. Total acidity: 5.50 g/L ± 0.5. Residual sugar: below 4 g/L. Bottle format: 750 ml.
Tasting profile
Intense ruby red. The aroma is vinous, pronounced and dry. The palate is broad, full-bodied, soft and harmonious.
Serving and pairing
Serve at 16–18 °C. A versatile table wine for first courses with meat sauces, white or red meats and hard cheeses. Suggested dishes include tagliolini with ragù, ravioli with Fontina fondue, polenta with Taleggio and Piedmontese tripe soup.
